白糖糕和杏仁饼干

这两个小点做的比较清淡像样也好吃了。白糖糕是田园时光的方子。

2015-05-06 15.01.59

  1. 一杯粘米粉,半杯水,搅拌匀。
  2. 150毫升水放50克糖,加热至溶化。浇入米粉浆里,搅匀。
  3. 米粉浆隔水加热至粘稠,10分钟左右,不停搅拌。放温凉。
  4. 3/4大勺发酵粉,入糖温水,置放五分钟至发酵。
  5. 发酵液体入米粉浆,拌匀,在温水上坐蒸笼发酵1小时。
  6. 放一小勺油,一小勺泡打粉。拌匀。
  7. 蒸熟,20分钟至三十分钟。
  8. 放凉了切了,就有成功的标志--蜂巢一样的横截面。


2015-05-06 15.02.37杏仁饼干是king arthur 面粉公司网站上的。用的杏仁粉。适当减少方子里的油糖量。很好吃。

1 cup almond flour
3 tablespoons softened butter
3 tablespoons confectioners’ sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons maple syrup
1/2 teaspoon vanilla extract

Beat the ingredients together on low speed until a dough forms. Add 1/3 cup chopped pecans and mix until just combined.

lace a piece of plastic wrap on the counter. Transfer the dough to the plastic wrap and form it into a log shape. Fold the plastic wrap around the dough and shape again to form a roll about 7″ to 8″ long and 2″ in diameter. Place this in the fridge to chill for at least 60 minutes.

When the dough feels firm and chilled, remove it from the fridge and place it on a flat working surface. Preheat the oven to 350°F and line a baking sheet with parchment paper.

Unwrap the cookie dough and slice it into 1/4” discs using a very sharp knife. Place the cookies on the baking sheet and bake for 12 to 14 minutes, until the cookies have started to brown. Remove them from the oven and let them cool for 10 minutes on the pan before transferring them to a rack to cool completely.